Prawn & cod cakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 250g codloin, skinless and boneless
- 175g cooked king prawnschopped
- 175g mashed potato
- small bunch chivessnipped
- zest 1 lemonplus 1 lemon cut into wedges, to serve
- 5 eggs1 beaten
- 50g breadcrumbs
- 2 tsp olive oil
- 200g green beans
- 100g cherry tomatoes
- 1 tbsp white wine vinegar
Nutrition: per serving
- kcal333
- fat14g
- saturates3g
- carbs20g
- sugars4g
- fibre2g
- protein34g
- salt1.47glow
Method
step 1
Heat the oven to 220C/200C fan/gas 7. In a small saucepan cover the cod with cold water and gently poach for 3-4 mins until just cooked through. Remove with a slotted spoon and pat dry. Flake into a medium bowl with the prawns, potato and most of the chives, lemon zest and some seasoning. Shape into 4 even-size cakes and chill for 10 mins.
step 2
Dip each cake in the beaten egg, then coat in the breadcrumbs, repeat with the remaining fish cakes. Brush each cake with 1 tsp of the olive oil, place on a roasting tray and cook for 25 mins, turning halfway through. Cook beans in salted boiling water for 3-4 mins, until tender, adding the tomatoes for the final min. Drain and toss through the remaining oil, vinegar and reserved chives, mashing the tomatoes lightly with a fork, season with some black pepper and set aside.
step 3
For the poached eggs bring a shallow pan of water to just boiling, stir the water once or twice and crack in the eggs. Poach for 3-4 mins, then remove with a slotted spoon. Serve the fishcakes topped with a poached egg and garnished with the beans and a few wedges of lemon for squeezing over.
